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Cheesy Garlic Bread

The Cheesy Bread with a secret…

This cheesy garlic bread is hands-down my ultimate garlic bread. It’s pretty much a meal in itself. Serve it with some marinara sauce and you have an amazing appetizer. Or pair it up with a favorite dish like Spasagna or Stuffed Shells…yum!

This garlic bread has a little secret ingredient that makes it super cheesy and takes it over the top! If I ever have to give up cheese. I’ll be in big trouble…just sayin’.

Directions:

Preheat oven to 375F degrees. Cut loaf in half lengthwise, and put one half on baking sheet. Note: This recipe is for half a loaf if you have a large loaf and for a whole loaf if you have a small loaf.

In a small bowl combined softened butter with minced garlic. Stir well.

In another bowl, combine shredded mozzarella cheese with mayonnaise. It’s a bit glumpy (very technical cooking term there.) Just do your best to combine them together with a spoon.

Spread butter/garlic mixture on loaf.

Next, spread cheese/mayo mixture on top. I find it easiest to do this part with my hands.

Sprinkle with some dried parsley flakes for a bit of color. This part is optional.

Bake in 375F degree oven for about 12-15 minutes. Until cheese is melted and bubbly. Cut into slices and serve.

Cook’s Notes: Feel free to adjust the cheese amounts to your preference. About 1 1/2-2 cups of shredded mozzarella cheese should work for half a loaf of french or Italian bread.

Enjoy!

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Cheesy Garlic Bread

Prep Time10minutes

Cook Time15minutes

Total Time25minutes

AuthorThe Country Cook

Ingredients

1stick salted buttersoftened to room temp.

3clovesgarlicfinely minced

1 ½-2cupsshredded mozzarella cheesedepending on how cheesy you like it

1/4cupmayonnaise

1/2loaf italian or french bread

dried parsley flakesoptional

Instructions

Preheat oven to 375F degrees

Cut loaf in half lengthwise, and put one half on baking sheet.

In a small bowl combined softened butter with minced garlic.

Stir well.

In another bowl, combine shredded mozzarella cheese with mayonnaise.

Spread butter/garlic mixture on loaf.

Next, spread cheese/mayo mixture on top (I find it easiest to do this part with my hands).

Sprinkle with some dried parsley flakes for a bit of color (optional)

Bake in 375F degree oven for about 12-15 minutes. Until cheese is melted and bubbly.

Recipe Notes

Cut into slices and serve. Makes half a loaf. If your garlic cloves are really large, then you can probably get away with only using 2 cloves for this recipe.

Granny, you sure can. You'll want to flash freeze it. If you make the other half of the loaf, don't bake it. Just put the loaf on a baking tray in the freezer for about an hour. The cheese should be frozen at that point and it should then be okay to put it in a freezer ziploc bag and pop it back in the freezer to bake at a later date. Hope that helps!

That bread looks amazing! I totally agree with you about making small changes – I think it makes it easier to stick with it rather than trying to completely change your diet all at once. I have been tempted to try out this smart balance butter since you posted about it – but they're pretty expensive. So I'd love some coupons!! I'd definitely try them in some of my Christmas cookie recipes – probably our sugar cookies.

Well, for starters, I would love to try that recipe and serve it with a big bowl of soup! We use butter to season veggies with and make scrambled eggs and just about everything else! I would love to try to eat healthier, tho…who wouldn't? gina.cannary@gmail.com

I'd like to try out pie crusts with Smart Balance (and apple pie filling, of course). I make a lot of pies during the holidays … and summer… and… well. I like pie. So I would like to test the flexibility of Smart Balance with pie-making.

I like to try new things to make and eat, so probably i would use the smart balance when i try to make the cheesy garlic bread or the next time that i make cookies. Cant wait to try garlic bread looks and sounds great.

The bread looks amazing! I would love to try Smart Balance. A step in the right direction for sure. Come visit. We have a great Kahlua hot cocoa this week and today we are giving away a wonderful Christmas present. A great book and it comes autographed! Come by and register to win.

Oh Brandie – that bread looks divine…I want a bite NOW!!! I use Smart Balance products and love them. Except for December, I try to choose healthier options, and SB is a great product. I'd probably have to make some kind of sugar free dessert with it. Would LOVE to win those vouchers. Hope you're having a great week!

Just wanted to say that I love your recipes and am going to try a few. I am currently in Brazil so it is not so easy for me to make all of these, BUT I did want to share that mayo is what the Brazilians use to make garlic bread and it is definately the only way to go! Thanks again!

This is just what I have been looking for. We are having an Italian feast for New Years and I will be making this! And like you I cut soda as you say or pop as we say here in the midwest and it makes a world of difference in your diet.

Hi! I made this last night; I let it bake for 15 minutes, and my cheese still had a "shredded" texture to it if that makes any sense at all. Has that ever happened to you? Do you think maybe it was the brand of cheese that I used (I used a brand that I have only seen at our commissary so I don't think it is a very popular brand… Cooper is the name I believe)? Other than that it was great!

Hi Casey! I'm glad to hear you at least enjoyed the taste! It could've been the kind of cheese. I've learned over the years that some cheeses just melt better than others. I'm not really devoted to specific brands or anything, I usually go with generic or with stuff I have a coupon for but I gotta say I am kinda in love with the Kraft cheeses that have the cream cheese in it. I think they melt so much better than other cheeses. If I'm just buying shredded cheese to throw in a salad or somewhere I'm not worried about it melting, then I'll go with what's cheap. But if I need a good melting cheese, I do like the Kraft with Philly cream cheese (if I can afford it that week 🙂Hope that helps!

Sounds so good and healthier than with regular butter. I usually make mine with cheese but I mix the cheese right into the butter mixture. I'll bet the mayo add a lot to it. I will be trying this for sure!

Also try the Smart Balance mayo-type spread. I use it in the place f reg mayo and no one has yet to notice any difference. I also use the soft Smart Balance buttery spread on hot bread, toast, etc. and it is very good…like you said…little changes add up and you still get the flavor..and isn't that why we love to eat????

I have been making something just like this for years now for my family. The only thing that I do different is I put mild cherry peppers on the bread before the mozzarella and then drizzle some of the juice over top then bake. Either way you do it, they are delicious.